This homemade granola recipe is an easy breakfast and snack solution

Yes, there is such a thing as a healthy snack.

Granola has been a long-time favorite of mine, but I prefer to make my own, because store-bought options usually contain a lot of sugar.

Making it at home means I know, and can choose and customise, exactly what goes in it. It’s really great with yogurt and fresh fruit, or with milk as a cereal, and makes a great dry snack on its own as well.

I've tried many different recipes but never really found something I loved. After a lot trying and tweaking, I think I've come up with a keeper. I make a much smaller batch at a time, which lasts me about two weeks, and I just regularly bake up a fresh batch.

This version is not too sweet and the cinnamon adds the best flavor. You can add whatever nuts or dried fruit you prefer, different types of seeds, maybe some coconut flakes. I sometimes like to add some dark chocolate chips as well.

Almond Cinnamon Granola

Ingredients

1½ cups rolled oats

¾ cup unsalted almonds, roughly chopped

2 tablespoons flaxseeds

2 tablespoons sesame seeds

1 oz (2 tablespoons) unsalted butter (or coconut oil)

2 tablespoons honey (or maple syrup)

2 teaspoons ground cinnamon

½ cup raisins (you can also used chopped dates, chopped dried apricots, dried blueberries, or dried cranberries)

Makes approx. 2 cups

Method

1) Preheat the oven to 180°C (350°F).

2) In a large mixing bowl, add the oats, almonds, flaxseed, sesame seeds, and 1 teaspoon cinnamon and stir to mix.

3) In a small saucepan, add the butter (or coconut oil), honey (or maple syrup), and 1 teaspoon cinnamon. Heat gently until the butter has melted.

4) Add the liquid to to the dry ingredients and mix well.

5) Place a sheet of foil on a baking tray and spread the granola mixture in an even layer.

6) Bake for 10 minutes, then stir, and bake for another 10 minutes.

7) Remove from the oven and allow to cool completely.

8) When the granola has cooled, stir in the raisins.

9) Store in an airtight jar.

This article was originally published on 4 August, 2016.